Tried N’ True Almond Apricot Tart

Line the bottom of your oven with an oven mat or foil (this tart leaks) and preheat to 350 degrees.

Make sure the almonds are ground. You can start with any kind of almonds you happen to have on hand. The blanched ones will make the filling very white, while the ones with the brown skin attached will make the tart more rustic looking.

Add the room temperature butter, ground almonds, eggs, honey, cardamom, and salt to a food processor. Pulse until well combined. Add in the heavy cream and pulse one more time. Mixture should be creamy not pasty.

Halve the apricots and remove the seed. Place the halves cut side up in your par-baked tart pan. I used a long rectangular pan and two halves fit side by side, but you can just as easily use a round or square pan.

Once the apricots are situated, pour the creamy filling over the apricots. Do not overfill!

Stick the tart in the oven and bake until the tart is no longer jiggly–this can take anywhere from 25-35 minutes depending on the size of your eggs and the ripeness of the apricots. Cool for 15 minutes and serve warm with vanilla ice cream or serve at room temperature with a cup of coffee. Personally, I think it makes a great breakfast!